Synopses & Reviews
For this stunning collection, the editors of
Gourmet delved deep into their archives and selected the most delicious cookie for each year of the magazineand#8217;s sixty-eight-year existence. After marathon testing sessions and winnowing from thousands of recipesand#8212;many sent in by readersand#8212;they chose an amazing array, from the almond-scented French-style Cajun Macaroons, from the magazineand#8217;s beginnings in 1941, through Mocha Toffee Bars (1971), to the contemporary Glittering Lemon Sandwich Cookies. The enticing assortment includes
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Cookies of every type and description, from the homey (Aunt Sisand#8217;s Strawberry Tart Cookies) to the exotic (Grand Marnier-Glazed Pain dand#8217;Epice Cookies), including balls, bars, refrigerator cookies, drop cookies, even deep-fried cookie confections.
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Cookies from around the world: from Dutch Jan Hagels to Irish oatmeal sandwich cookies filled with cream and Irish whiskey, to Scandinavian Rosettes.
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Dozens of Christmas cookies: Old-Fashioned Christmas Butter Cookies, star-shaped Moravian White Cookies, Chocolate Peppermint Bar Cookies. and#160; Printed exactly as they originally appeared in the magazine, with abundant tips and recipe notes from
Gourmetand#8217;s test kitchen, and with headnotes describing their cultural context, the recipes present a fascinating bite-by-bite history of how our appetites evolved.
Review
"Reichl amasses one of the most comprehensive cooking resources available...and#160; Comprehensive, appetizing and thoroughly tested, this mammoth collection is the book no kitchen should be without." --Publishers Weekly (starred)and#160;"Boldly confronts the new face of a changing food landscape...[a] smart companion for the contemporary kitchen." --Houston Chronicleand#160;"When your neighborhood supermarket routinely stocks grass-fed beef, celeriac, and quinoa, chances are you need a book to tell you how to use them and Gourmet Today is just that book.and#160; It's a comprehensive reference for the educated cook and eater, a book that will teach you about ingredients and inspire wonderfully satisfying meals... It's a book for modern palates and modern cooks.and#160; And if you have recently sent yourand#160;college-aged child to strike out on their own, I would strongly recommend sending them a copy of Gourmet Today."and#160; --Serious Eats
Review
"It represents a snapshot of American cookery...an incredible seven decadesand#8217; worth of cookies complete with mouthwatering photographs." ----Library Journal, starred
Synopsis
For this sterling collection, the editors of Gourmet sifted through the recipes from the magazine's storied history. After marathon testing sessions, they selected the most alluring, from Asparagus and Prosciutto Bruschette to the feather-light dream dessert tiramisu. The hallmark of Italian food is simplicity, and these recipes are standouts in that tradition. They include: Antipasti: Rustic room-temperature dishes for relaxed entertaining, from easy Garlic Knots to decadent Mushroom and Mozzarella Arancini. Pasta and Risotto: Simple to cook on weekdays, satisfying enough for company, from Lasagna Bolognese to Mushroom Risotto. Pizza and Panini: The tastiest way to enjoy bread, from Caramelized-Onion and Gorgozola Grilled Pizza to Provolone and Broccoli Rabe Panini. Seafood, Chicken, and Meat: Inexpensive ingredients, succulent results, from Calamari Salad, to Quick Chicken Ragu, to Short Ribs in Red Wine. Vegetables: From White Beans with Roasted Tomatoes to Asparagus, Peas, and Basil. Desserts: Easy extravagances, from Caramel Espresso Float to Panna Cotta with Lemon-Thyme Peaches.
Synopsis
As a nation, we are in love with Italian food. Over the years,
Gourmet helped shape our tastes, expanding our repertoire from pizza and spaghetti with red sauce to risotto, osso buco, and panna cotta. For this sterling collection, the editors chose their best from the hundreds of Italian recipes published over the years.
and#160;and#160;and#160;There are vegetarian classics, including Pasta with Lentil and Kale and a sumptuous rendition of Manicotti. From Calamari Salad to Quick Chicken Ragu to Lasagna Bolognese, most of these recipes are perfect for easy entertaining. Whether itand#8217;s Three-Cheese Pizza or luscious Tiramisu, these dishes will prove irresistible to kids. Each recipe comes with cooking times and kitchen tips.
Synopsis
A companion to the best-selling GOURMET COOKBOOK.
Synopsis
In no other period of our countryand#8217;s history has the food scene changed so rapidly.and#160; Exciting new ingredients are available everywhere, expanding our culinary horizons. Even casual meals have globe-trotting flavors. We want memorable dishes, and we want them to be healthy for our families and our planet. And with our busy schedules, we want them on the table faster than ever.
A new culinary world calls for a new cookbook. Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world, more recipes for stunning meals ready in 30 minutes or less, more simple ways to prepare all the vegetables in the farmersand#8217; market, advice on choosing sustainable fish, chicken, and beef, tips on throwing an easy cocktail party, more recipes for flavorful techniques like grilling, and more recipes for the new ingredients flooding our market.
Each of the over 1,000 recipes was selected by editor in chief Ruth Reichl, a best-selling author in her own right, who wrote the introductions to each chapter. Every recipe has been tested and cross-tested in the Gourmet test kitchen so every cook, whether a first-timer or a veteran, gets impeccable results.
With menus for holidays and other seasonal occasions, an authoritative glossary of ingredients (plus mail-order sources), and hundreds of sidebars on ingredients and handy techniques from the test kitchen, Gourmet Today is the indispensable book for todayand#8217;s cook.
Synopsis
The best cookie from each year of the premier food magazineand#8217;s nearly seventy-year history.
About the Author
Ruth Reichl joined Gourmet as Editor in Chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. As chef and co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. In 1984, she became restaurant critic of the Los Angeles Times, where she was also named food editor. Reichl began writing about food in 1972, when she published a book called Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs, Tender at the Bone and Comfort Me With Apples. She is the editor of The Modern Library Cooking Series, released in March 2001. She has also written the introductions for Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) and Measure of Her Powers: An M.F.K. Fisher Reader (2000). She is currently working on Remembrance of Things Paris, The Gourmet Cookbook, and a third memoir. Reichl has been honored with three James Beard Awards (two for restaurant criticism, in 1996 and 1998, and one for journalism, in 1994) and with numerous awards from the Association of American Food Journalists. She holds a B.A. and an M.A. in the History of Art from the University of Michigan, and lives in New York City with her husband, Michael Singer, a television news producer, and their son.